Production Practices and Quality Assessment of Food Crops. Vol. 1

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Table 5. Continued. Chestnut, an Ancient Crop with Future 115 Character No. Minimum Maximum Average SD CV 50) PRC 0798 00.0 094.5 005.4 10.39 191.40 51) PBL 0798 00.0 100.0 014.3 19.73 138.01 52) PLS 0798 00.0 100.0 016.9 20.52 121.02 53) PS1 0798 00.0 060.0 002.1 04.92 231.78 54) PS2 0798 00.0 082.5 005.6 11.74 209.02 55) PPM 0798 00.0 081.8 008.5 12.54 147.18 56) PPI 0798 00.0 025.0 000.3 01.81 576.91 1) LON, Catkin length (cm); 2) LOL, Leaf blade length (cm); 3) ANL, leaf blade width (cm); 4) LPE, Petiole length (cm); 5) DIS, Distance from base to the widest part of the leaf blade (cm); 6) NDN, Number of veins on the right side of the leaf blade; 7) NIN, Idem in the left side; 8) DDL, Number of incisions on the right side of the leaf blade; 9) DIL, Idem left side; 10) ADL, Angle between the main veins and secondary ones (degrees); 11) AIL; Idem left side; 12) ESP; Length of the spines bur (cm); 13) ERR, Number of burs by shoot; 14) NOR, Number of normal nuts by bur; 15) SEC, Number of empty nuts by bur; 16) TOT, Number of total nuts by bur; 17) CAL, Number of nuts by kg; 18, 19, 20, 21, 22) P24, P28, P32, P36 and P40, Percentage of nuts with diameter 12% of the nuts) of poly-embryonic nuts, which have an inner coat impossible to remove without breaking the nut. A study in Galicia showed that 6% of the samples from grafted trees produced poly-embryonic nuts, as most of the cultivars are ‘marron’ type (Table 5). Variability of colours can be between yellow-reddish to dark brown, reddish being the most appreciated in the market. In Galicia, 50% of the samples are classified in group CL4 (Figure 6, Table 5), 22% in group CL2, 14% of group CL3, and less frequent groups CL6, CL7 and CL1. 49% of the samples were classified as
116 S. Pereira-Lorenzo and A. M. Ramos-Cabrer Figure 2. From left to right, up to down astaminate, brachystaminate, mesostaminate and longistaminate catkins. Figure 3. From left to right, up to down, short, medium and long spines of the bur.
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Production Practices and Quality As
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Production Practices and Quality As
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CONTENTS Preface List of Authors Ef
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PREFACE Today, in a world with abun
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LIST OF AUTHORS Rufaro M. Madakadze
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EFFECT OF PREHARVEST FACTORS ON THE
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2.1. Temperature Effect of Preharve
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e beneficial to the water economy a
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Other responses that can also be ca
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06. Failure of fruits to ripen in t
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of more than 13 hours of night temp
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temperatures. Some show serious int
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Effect of Preharvest Factors 15 bet
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1) High rainfall conditions where B
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increase in the release of P i from
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however, more severe when foliage i
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temperatures and luxuriant growth a
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development of chilling injury symp
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conditions followed by sudden high
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season. The main environmental fact
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4.4.5.2. Water blisters Storage roo
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Effect of Preharvest Factors 33 REF
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Effect of Preharvest Factors 35 men
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EFFECTS OF AGRONOMIC PRACTICES AND
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Effects of Agronomic Practices 39 F
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Effects of Agronomic Practices 41 6
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Effects of Agronomic Practices 43 F
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Effects of Agronomic Practices 45 R
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MODELLING FRUIT QUALITY: ECOPHYSIOL
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Modelling Fruit Quality 49 the dens
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Is it the only level to be consider
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To calculate the hydrostatic pressu
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on an analysis of the biophysical p
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Modelling Fruit Quality 57 fructose
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Modelling Fruit Quality 59 Figure 4
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f(dd) = dd max - dd dd max - dd min
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Modelling Fruit Quality 63 Figure 6
Page 76 and 77: which depends on climate and irriga
Page 78 and 79: Modelling Fruit Quality 67 Figure 8
Page 80 and 81: distributed over the period during
Page 82 and 83: Modelling Fruit Quality 71 Figure 1
Page 84 and 85: Modelling Fruit Quality 73 Pruning
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Page 88 and 89: Modelling Fruit Quality 77 than in
Page 90 and 91: Modelling Fruit Quality 79 Dann, I.
Page 92 and 93: Modelling Fruit Quality 81 Huguet,
Page 94 and 95: SPRAY TECHNOLOGY IN PERENNIAL TREE
Page 96 and 97: Spray Technology in Perennial Tree
Page 98 and 99: With centrifugal energy systems dro
Page 100 and 101: fruit orchards is described as 1000
Page 102 and 103: According to Furness (2000), the nu
Page 104 and 105: sprayers which were developed prima
Page 106 and 107: air-blast sprayers in an attempt to
Page 108 and 109: Most agricultural chemicals have be
Page 110 and 111: educing dosage rates to one quarter
Page 116 and 117: CHESTNUT, AN ANCIENT CROP WITH FUTU
Page 118 and 119: 2. WORLD AREA OF CHESTNUT AND PRODU
Page 120 and 121: Table 2. Chestnut production in the
Page 122 and 123: vineyards and north facing to chest
Page 124 and 125: Chestnut, an Ancient Crop with Futu
Page 134 and 135: Table 6. Continued. Chestnut, an An
Page 146 and 147: size. When the trees develop too mu
Page 152 and 153: 6.5. Management of old orchards Che
Page 156 and 157: the disease is already established
Page 158 and 159: where ink disease is rampant, disea
Page 160 and 161: 8.4. Micropropagation Several in vi
Page 162 and 163: 9.3. Hybrids Chestnut breeding in E
Page 174 and 175: IMPROVEMENT OF GRAIN LEGUME PRODUCT
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Improvement of Grain Legume Product
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2.8. Field experiments The greenhou
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IMPACT OF OZONE ON CROPS S. DEL VAL
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Impact of Ozone on Crops 191 observ
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Impact of Ozone on Crops 193 1996).
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Impact of Ozone on Crops 195 Figure
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Impact of Ozone on Crops 197 al., 1
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Impact of Ozone on Crops 199 techni
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species show a progressive decline
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Impact of Ozone on Crops 203 Chaime
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Impact of Ozone on Crops 205 Junge,
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Impact of Ozone on Crops 207 Polle,
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SAFFRON QUALITY: EFFECT OF AGRICULT
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1.2. Commercial interest Saffron Qu
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1.3. Uses Saffron Quality 213 There
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oriental-type perfumes (Sampathu et
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Saffron Quality 217 Figure 5. Chemi
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Straubinger et al., 1997; Straubing
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and Micheli, 1979; Curro et al., 19
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Saffron Quality 223 Figure 9. Chemi
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(1984) gives the following data: δ
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Saffron Quality 227 Table 3. HPLC a
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Saffron Quality 229 464/2001, OJ L6
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Saffron Quality 231 Saffron in fila
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Saffron Quality 233 sium were the q
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Saffron Quality 235 Figure 11. The
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Saffron Quality 237 Figure 12. Harv
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Morocco. Ait-Oubahou and El-Otmani
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and Micheli, 1979a; Sampathu et al.
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Saffron Quality 243 Table 8. Drying
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Saffron Quality 245 space for sorti
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unpleasant sensory characteristics
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Saffron Quality 249 The effect of
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Saffron Quality 251 Table 10. Effec
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Saffron Quality 253 Alonso, G. L.,
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Saffron Quality 255 Escribano, J.,
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Saffron Quality 257 tion combined w
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Saffron Quality 259 Selim, K., M. T
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FRUIT AND VEGETABLES HARVESTING SYS
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3. PRINCIPLES AND DEVICES FOR THE D
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exert a vertical pulling force to t
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Fruit and Vegetables Harvesting Sys
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- fingers or spikes; - oscillatory
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- frequency and - amplitude of vibr
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To calculate the number of directio
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For the cleaning and separation of
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